L’Escargot Bourguignon (Snails): - cooking recipe

Ingredients

24 snails
24 snail shells
3/4 cup butter (softened, but not melted)
1/8 cup flat-leaf Italian parsley (finely chopped)
1 tablespoon dried parsley flakes (for sprinkling)
1 shallot (minced well)
1 garlic clove (minced well)
1 teaspoon granulated garlic powder
2 tablespoons cream sherry
salt
black pepper

Preparation

Preheat oven to 425 degrees F.
Rinse and drain the snails and set aside.
Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
Place a small dab of butter mixture into each shell.
Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
Place about 3/4 of a teaspoon of butter mixture on top of each snail.
Sprinkle the top of each snail with the dried parsley flakes.
Place the plates and snails into the oven and bake for 10 minutes.
Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.